Not really. The problem is that most of our cuisine west of Montreal is not greatly differentiated from the American food on the other side of the border, so we're stuck referencing things our southern cousins would consider quirky. And, of course, we love our "ethnic" food that the later immigrants brought.

Fortunately, Quebec and Atlantic Canada have more distinctive culinary traditions. (So does Aboriginal culture in the north and elsewhere, but it hasn't found much of a mass market outside of the ingredient contributions of corn, potatoes, tomatoes, peppers, squashes, etc.)

Don't give up on Ontario and the rest of the provinces, though. We just need more history to happen.